<http://schema.org/recipeInstructions>
" Bake pastry shells as package directs. Meanwhile, prepare lemon pie filling as box directs using 1&amp;amp;#8260;2 cup of the sugar, 2 1&amp;amp;#8260;4 cups water and the 2 egg yolks. Remove pastry &amp;quot;top&amp;quot; and soft pastry from hot shells as package directs. Fill each shell with 1&amp;amp;#8260;4 cup hot lemon filling. Prepare meringue as pie-filling box directs using remaining 1&amp;amp;#8260;4 cup sugar and the 2 egg whites. Evenly spoon meringue on hot filling and spread to edges of pastry to seal. Swirl decoratively. Reduce oven temperature to 350\u00BAF. Bake 10 to 12 minutes until meringue is browned. Cool and refrigerate. Bring to room temperature before serving. Different Takes: Stir freshly grated lemon zest into the hot pie filling. Substitute five 6-oz ramekins or custard cups for the pastry shells. Serve with fresh berries."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a32477/lemon-meringue-nests-121227/>